Famous Asian Recipes Blog

Ingredients
2 large squids (about 400g), 200g minced pork, 3 tbsp Chinese celery (diced), 1 tbsp Onion (diced), 1 egg white, 2 tsp spicy bean paste, 1 tbsp of cooking oil, 1 tsp of cooking wine
Marinade
1 tsp light soy sauce, 2 tsp cornstarch, 1 tbsp egg white, few drops of sesame oil, sugar, salt and pepper to taste
Seasoning
100ml of water, 1 tbsp light soy sauce, 2 tsp sugar, 1 tbsp tomato sauce, few drops of sesame oil,
Method
Mix minced pork, 2 tbsp of finely chopped celery and marinade, stir to mix well then divide into 2 portions. Scald cleaned squids in boiling water for 30 seconds then rinse with cold water and pat dry. Coat squid with cornstarch thinly.
Heat oil in a wok then saute diced onions and spicy bean paste to fragrant. Sprinkle cooking wine then add celery and seasoning, bring to a light boil then thicken sauce with little bit of cornstarch water. Keep sauce warm in wok.
Stuff minced pork into squids till almost full then seal open ends with toothpicks and steam for 15 minutes. When it is done, cut squids into sections and top with warm spicy bean sauce.

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Ingredients
1 tofu in round tube ( cut into 1 cm thick slice, pat dry)
few pieces of Chinese lettuce
200 g medium size prawns (shelled and deveined)
4 medium size squids (cut into thin rings)
3 tbsp of green peas
2 tbsp diced carrots
5 pieces baby corn (sliced)
5 pieces dried mushrooms (soak and slice)
10 button mushrooms (halved)
2 tbsp cornstarch
3 tbsp cornstach solution
1 egg white
1 tbsp chopped garlic & 2 slice of ginger
pepper, salt and chicken stock powder to taste
200 ml water
3 tbsp cooking oil
Method
Coat tofu thinly with constarch and pan-fry till both sides golden in color. Dish out and set aside.
In remaining oil, stir in ginger and garlic and saute to fragrant. Add both mushrooms and diced carrots in and stir-fry until aromatic then add prawns, squids and baby corn and continue to stir-fry for 1 minute. Add water in and bring to a light boil then return tofu into the dish and let it cook for 1 minute. Add seasoning and cornstarch solution then follow by egg white. Dish out in 30 seconds and serve in a plate top with Chinese lettuce.
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